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Hello, i've searched the forums and the internet for a definitive answer on how to make a liquid yeast starter from bavarian wheat liquid malt extract. Many breweries measure the alcohol content and then turn the balling formula around to compute the og. I make my own use 3g malt extract, 10g dextrose, 3g yeast extract, 5g peptone in 1 liter of water
Put the media into jars Not all yeast strains produce 0.11 grams of yeast per gram of alcohol, for example, so that alcohol concentrations estimated from apparent or even true extract measurements are going to be off a bit Since you want to make starters i am assuming you want to have enough yeast to pitch directly from these
You will need to calculate the amount of cells needed to pitch
If you created your sourdough starter with brewers yeast then it wouldn't be considered an authentic sourdough starter as brewers yeast isn't a wild yeast Sourdough is made with wild yeast that are naturally in the air. What you are wanting in the starter is the yeast count to explode, for them to have strong cell walls and to be healthy and ready to attack the wort Using dme is the recommended method, but basically for making a starter, sugar is sugar, we do not transfer the taste profile of the starter into our beer
My gnome root beer extract does not specify which yeast to use The directions call for a 2 hour freezing after the 2 day carbonation before placing this in the fridge Won't my root beer freeze? If you use malt extract for your starter, the yeast should be able to more readily break down the complex sugars
You might just have better results by using dme instead of dextrose.
On saturday, the swmbo and i made some cherry soda, cream soda and strawberry cream soda from rainbow flavors extract and munton's yeast We used regular unboiled tap water, as we have good water here with very little chlorine The sugar was used was regular domino table sugar Generally it’s nice to brew with predictable ingredients in controlled conditions
You purchase your ingredients, follow your process, pitch your yeast, and leave your beer in a temperature stable environment After some time the yeast consumes all the sugars and leaves behind its own flavor. The balling formula is, of course, approximate
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